1/4 c. butter, melted
5 lg. onions, chopped finely
5 c. beef broth
1/2 c. celery leaves, chopped
1 lg. potato, chopped finely
1 c. dry white wine
1 tbsp. vinegar
2 tsp. sugar
1 c. light cream
1 tbsp. minced parsley
Salt & pepper
Seasoned croutons, optional
1 c. mozzarella cheese, optional

Combine onion with melted butter; mix well. Add next 3 ingredients (broth, celery leaves and potato). Bring to boil; then cover and simmer 30 minutes. Take this mixture and puree in the blender. Return to pan and blend in wine, vinegar and sugar. Bring to a boil, then simmer 45 minutes. Stir in remaining ingredients and season to taste. Heat thoroughly, but do not boil.

For a variety, you may serve with seasoned croutons or grated mozzarella cheese. Serves 6-8.